Korean Rice Porridge with Egg and Spinach Recipe
A delicate, thick porridge made from rice, egg, and spinach – something between Polish milk soup and risotto, but without cheese and with a hint of sesame. In Korea, warm bowls of this rice “cream” are often eaten for breakfast or when someone is recovering from illness – it’s easy to digest yet filling. The flavor is mild, so even people who are wary of spicy Korean food usually enjoy it.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
2
Ingredients
- rice - 120 g
- water - 800 ml
- spinach - 60 g
- egg - 2 pieces
- garlic - 1 clove
- soy sauce - 1.5 tablespoons
- sesame oil - 1 tablespoon
- salt - 0.25 teaspoons
- black pepper - 0.25 teaspoons
- chives finely chopped - 1 tablespoon
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve.
- Put the rice into a medium pot, pour in the water, and add the salt. Bring to a boil, then reduce the heat to low and cook with the lid slightly ajar for 25–30 minutes, stirring every few minutes, until the rice breaks down and the mixture has the consistency of a thick soup or loose risotto.
- Finely chop the garlic. Rinse the spinach, pat it dry, and cut into smaller pieces if the leaves are large.
- When the rice is soft and creamy, add the garlic, spinach, and soy sauce. Cook for another 3–4 minutes, stirring, until the spinach wilts and softens.
- Crack the eggs into a small bowl and lightly beat with a fork. Reduce the heat under the pot to the lowest setting. Pour the eggs into the hot porridge in a thin stream, gently stirring with a spoon so that soft “ribbons” of egg form. Cook for another 1–2 minutes, until the egg is set but still soft.
- Add the sesame oil and pepper and stir. Taste and season with additional salt or soy sauce if needed.
- Ladle the porridge into bowls, sprinkle with finely chopped chives, and serve immediately while hot and creamy.
Storage
In fridge:
2 days
Freezing:
No
Owsianka po schłodzeniu gęstnieje. Podgrzewaj ją na małym ogniu, dodając trochę wody lub bulionu, aby znów zrobiła się kremowa. Nie zamrażaj, bo po rozmrożeniu zmienia się struktura ryżu i jajka.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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